ABSTRACT
Preservatives are chemical compounds added to har-
vested agricultural products, partially processed vege-
table and fruits, as well as final food products to prevent
or inhibit the activity and growth of microorganisms.
Preservatives prolong the shelf life of the above-
mentioned products by protecting them against dete-
rioration and spoilage caused by microorganisms
blocking their vital functions either directly by incor-
poration into metabolic pathways or by inactivation of
specific enzymes in cells (1). Because food spoilage is
caused by various kinds of microorganisms that are,
moreover, able to vegetate under very different condi-
tions (pH, temperature, water activity, relative humi-
dity, presence/absence of special growth factors), a
number of different compounds for effective food
preservation are being used. The application of preservatives and their concen-
trations are limited by the national legislation of
individual countries because of their possible toxicity.
In most countries, food legislation has given proce-
dures for the use and control of methods for
preservatives contained in various food products.
This legislation identifies approved preservatives,
establishes permitted concentrations, and includes
labeling requirements. However, differences among
individual countries really exist, i.e., a preservative
